Contrary to popular belief, wine is not the sole adult beverage accompaniment to a meal. Have you ever considered learning to pair beer with your food? The Brewmaster from Anheuser-Busch shared some valuable tips and lessons with Price Chopper associates on how to choose your brew based on what you are serving for dinner.

Beer offers a natural complement to food, because it IS food (born of natural ingredients like barley, hops, water and yeast). Beer also offers unprecedented refreshment, beer is not overly sweet and is meant to be swallowed, not sipped. Light carbonation can cleanse the palate, and beer’s alcohol content per fluid ounce is moderate compared to wine and hard liquor. Beer complements a range of cuisines, including American Classics, Asian Fusion, and Latino/Spicy.

Before pairing your food and beer selections, there are a few preliminary decisions to consider:

Step 1: Glassware

Glassware is critical to capturing the unique characteristics of the various styles of beer you may serve. Don’t worry – many of the different basic glassware styles are already in your cupboard! There are five basic styles:

Glassware (from left to right)

Tall Fluted Glass for Light Lagers

Tulip Glass for Full Bodied Lagers

Snifter/Goblet for Robust Porters

Mug/Stein for German-styleMaerzen/Oktoberfest

Traditional Pilsner Glass for Mid-bodied Lagers

Step 2: Pouring and Tasting

The most common error when it comes to pouring is tilting the glass and pouring down the side of the glass. This minimizes the foam and traps the natural carbonation of the beer, allowing for a flat gassy taste which is NOT what the brewmaster designed!

Here’s how to correctly pour:

Place your glassware flat on a counter, bring the beer to the edge of the glass, quickly raise the bottle or can to 45 degrees and send that beer right down the middle of the glass! Enjoy the ensuing gurgle and the substantial head of foam. As the foam rises, slowly reduce the pour until it rises to the tip of the glass. The foam will release the carbon dioxide, flavor and aromas to your nose exactly where they are supposed to be. If you drink your beer directly from the bottle or can, this will never happen and you’ll never enjoy the aromas the brew master locked inside that container of beer. To complete this step, simply and slowly bring the glass to your lips and savor the aroma as you enjoy the taste.

Step 3:Pairing the Beer with Food

There are 3 Basic Principles to consider:

Balance: Your food and beer should create a balance of flavor when consumed. No single flavor should dominate, and this is achieved by contrasting flavors of food with different styles of beer, or by choosing a beer that complements the dish.

Contrast: Your beer and food can offset each item’s distinguishable flavor elements. Some foods pair better with beers that have opposite flavors or textures. Take the dominant flavor in a food dish, or beer type, and pair it with the complete opposite; for example take pasta with broccoli rabe and spicy sausage and pair it with a rich, malty amber lager to mellow out the intensity of the food.

Complement: Sometimes similar flavors work to form an agreeable taste or complimentary pairing. A suitable example of this would be a rich molten chocolate cake served with a dark, toasty porter or stout which works well with the strong, sweet flavors of the dessert. In this combination, even the colors of the pairing are in alignment.

Key Flavor Elements in Beer:

Clean/Crisp- Light/Pale Straw

Citrus/Fruity-Dark Straw/Light Amber

Sweetness-Pale Amber

Hoppy/Spicy-Deep Amber/Copper

Roasted Malt-Brown

Richness-Black

Key Flavor Elements in Food:

Rich-Chocolate

Aromatic-Garlic

Spicy/Heat-Peppers

Charred/Smoky-Smoked Sausage/Meats

Sweet-Honey, Strawberries

Tart/Acidic-Oranges, Lemons

Fruity-Mix of Fruit

General Guidelines for Pairing the Beer with Food

Spicy and Aromatic Foods = Work well with Lagers, Light Beers or Wheat Styles

Rich Foods = Work best with Pilsners or Stouts

Sweet Foods = Work best with Pale Ales, Dark Lagers, or European Pilsners

Charred or Smoky Foods = Work best with Brown Ales or Lagers

We hope you find these tips helpful for preparing your holiday table this year. Happy holidays to you and yours from Price Chopper.

All due respect to the gentleman from A-B, those glass selections for the beer styles are completely inappropriate. There is no point in using a tulip glass for a lager let alone a snifter for a porter. Tulips generally work best for extremely aromatic Belgian Ale’s while snifter’s work best for very strong rich ales and some doppelbocks.